Braised Shanghai-Style Red-Cooked Pork Belly with Star Anise

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork belly slowly braised in a sweet-savory soy sauce mixture with star anise and Shaoxing wine, delivering deep Shanghainese flavors. This chinese-inspired pork ready in about 135 minutes pairs vegetable oil, ginger slices, garlic cloves, smashed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (9 ratings) Prep: 15 min Cook: 120 min Serves 4 Chinese cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Add 1.5 lbs cubed pork belly and sear for 5-6 minutes until all sides are golden brown and the fat begins to render.
  2. Step 2: Add 4 slices ginger and 3 smashed garlic cloves, tossing for 1 minute until fragrant. Pour in 1/4 cup Shaoxing wine to deglaze and cook for 2 minutes to let the alcohol evaporate.
  3. Step 3: Stir in 3 tbsp dark soy sauce, 2 tbsp light soy sauce, and 2 tbsp rock or brown sugar until sugar dissolves. Add 2 cups water and 2 star anise pods. Bring to a simmer, then reduce heat to low and cover partially.
  4. Step 4: Braise gently for 1.5 to 2 hours, stirring occasionally, until pork is tender and the sauce thickens to a glossy glaze that coats each piece.
  5. Step 5: Remove star anise pods, garnish with 2 chopped scallions, and serve over steamed white rice for a rich and aromatic Shanghainese meal.

Frequently asked questions

How long does Braised Shanghai-Style Red-Cooked Pork Belly with Star Anise take to make?

Total time is about 135 minutes (15 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Shanghai-Style Red-Cooked Pork Belly with Star Anise?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Braised Shanghai-Style Red-Cooked Pork Belly with Star Anise?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Shanghai-Style Red-Cooked Pork Belly with Star Anise for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Shanghai-Style Red-Cooked Pork Belly with Star Anise?

Chinese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes